Bacon Toffee

By Claudia Fleming

Published November 26, 2013

  • Evan Sung for The New York Times
Media 1 of 2
Total Time
15 minutes
Rating
5(78)
Comments
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This is the toffee for Claudia Fleming’s apple crostata, inspired by her mother’s specialty, an apple turnover. When Ms. Fleming made this sauce with Mark Bittman, he told her it was gorgeous. “Brown sugar is magical,” was her reply.

Featured in: Heralding the Holidays With an Apple Crostata

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Ingredients

Yield:About 3 cups

  • 1 ½ cups heavy cream

  • 1 (1-pound) box dark brown sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon salt

  • 5 ounces (10 tablespoons) unsalted butter, cut into small pieces

  • 2 ounces rendered bacon fat (from about 4 slices thick-cut bacon)

Ingredient Substitution Guide
Nutritional analysis per serving

33 grams carbs; 55 milligrams cholesterol; 321 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 169 milligrams sodium; 1 gram protein; 32 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a heavy medium saucepan, combine cream, sugar, vanilla and salt. Bring to a boil, reduce to a low simmer, and allow to cook for 3 to 5 minutes being careful not to let it get too hot and bubble over.

  2. Step 2

    Remove from heat and whisk in butter followed by bacon fat; stir until thoroughly combined. Serve sauce warm. Can be stored in an airtight container in the refrigerator up to 10 days.

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Ratings

5 out of 5
78 user ratings
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Comments

Tracy

Guh. This makes an enormous amount but as it’s meant to be a sauce it’s plenty easy to find thing to dip in it. Apple slices, a cover for popcorn, cakes of all sorts, fruit of all sorts, pour over ice cream, bacon, your elbow....

omsafeeya

fantastic sauce. cooked for 5+ minutes so was perfectly thick. also thickens as it cools.

Elle b

Don’t pour in the bacon fat piping hot. Allow it to cool so you don’t separate the butter. Made that mistake and my chef brother in-law had to fix my error by skimming the separated fat then adding more butter.

omsafeeya

fantastic sauce. cooked for 5+ minutes so was perfectly thick. also thickens as it cools.

Tracy

Guh. This makes an enormous amount but as it’s meant to be a sauce it’s plenty easy to find thing to dip in it. Apple slices, a cover for popcorn, cakes of all sorts, fruit of all sorts, pour over ice cream, bacon, your elbow....

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